Yoshioka, Masaki
Kaneko, Tomoko
Yoneko, Karen
Matsui, Masahiro
Mori, Shoya
Nishitani, Natsumi
Wenxing, Qin
Ouchi, Kei
Yasuda, Risa
Namatame, Hayate
Sato, Tomohito
Park, Jiyeon
Nakata, Yoshio
Maeda, Seiji
Kosaki, Keisei
Funding for this research was provided by:
Grant-in-Aid for Research Fellowships from the Japan Society for the Promotion of Science for Young Scientists (21J10316, 20J20892, 21J10952)
Grant-in-Aid for Research Fellowships of Japan Science and Technology (JPMJSP2124)
ASAHI GROUP FOODS Ltd.
MEXT Leading Initiative for Excellent Young Researchers (JPMXS0320200234)
Article History
Received: 5 April 2023
Accepted: 29 August 2023
First Online: 21 September 2023
Competing interests
: The authors declare no competing interests.